Maple & Balsamic Roasted Carrots


Maple & Balsamic Roasted Carrots

maple & balsamic roasted carrots

This Maple & Balsamic Roasted Carrots recipe is the perfect winter side dish, combining the natural sweetness of roasted carrots with the rich flavours of maple syrup and balsamic vinegar. The carrots are seasoned with paprika, oregano, salt, and black pepper, then roasted to perfection until tender and caramelized. Served on a bed of creamy tahini yoghurt, made with Greek yoghurt, tahini, fresh dill, and a hint of lemon juice, this dish offers a delightful contrast of textures and tastes.

Ideal for entertaining, these roasted carrots are not only visually appealing but also easy to prepare, making them a great choice for holiday gatherings or dinner parties. The blend of sweet, tangy, and savoury flavours will impress your guests and complement a variety of main courses. Whether you’re hosting a festive celebration or a cosy family dinner, this recipe is sure to be a hit.

Maple & Balsamic Roasted Carrots

Maple & Balsamic Roasted Carrots are a delicious blend of sweet and savoury flavors, served over a rich and tangy tahini yoghurt.
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Dinner, Entertaining, Side Dish
Cuisine Australian, Middle Eastern
Servings 6


Maple & Balsamic Roasted Carrots

  • 700 g carrots cut into large pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Tahini Yoghurt:

  • 1 tablespoon tahini
  • 1.5 cups Greek yoghurt
  • Juice of half a lemon
  • 2 tablespoons fresh dill chopped


Maple & Balsamic Roasted Carrots:

  • Preheat your oven to 200°C (400°F).
  • In a large bowl, combine the large cut carrots, olive oil, balsamic vinegar, maple syrup, paprika, oregano, salt, and black pepper. Toss until the carrots are evenly coated with the mixture.
  • Spread the carrots in a single layer on a baking sheet lined with baking paper.
  • Roast in the preheated oven for 30-45 minutes, or until the carrots are tender and slightly caramelised.

Tahini Yoghurt:

  • In a medium bowl, whisk together the tahini, Greek yoghurt, lemon juice, and dill until smooth and well combined.

To Serve:

  • Spread the tahini yoghurt on to a serving platter.
  • Arrange the roasted carrots on top of the sauce.
  • Garnish with additional dill, maple syrup, extra virgin olive oil, and balsamic vinegar
  • Serve warm or at room temperature.
Keyword balsamic glazed carrots, maple and balsamic roasted carrots, maple carrots, roasted carrot, roasted carrots
maple & balsamic roasted carrots


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brunching, baking and sipping tea


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